_Ingredients._—100 walnuts, 1 handful of salt, 1 quart of vinegar,
¼ oz. of mace, ¼ oz. of nutmeg, ¼ oz. of cloves, ¼ oz. of ginger, ¼
oz. of whole black pepper, a small piece of horseradish, 20 shalots,
¼ lb. of anchovies, 1 pint of port wine. _Mode._—Procure the walnuts
at the time you can run a pin through them, slightly bruise, and put
them into a jar with the salt and vinegar; let them stand 8 days,
stirring every day; then drain the liquor from them, and boil it, with
the above ingredients, for about ½ hour. It may be strained or not,
as preferred, and, if required, a little more vinegar or wine can be
added, according to taste. When bottled well, seal the corks. _Time._—½
hour. _Seasonable._—Make this from the beginning to the middle of July,
when walnuts are in perfection for pickling purposes.